Post by tassi on Nov 2, 2009 22:58:02 GMT -6
BARBARAS FARM PIE
this pie is made from basic leftovers... from a one pot corned beef and vegetables meal... consisting of the corned beef [enough for 2 meals] ~ carrots ~ small onions ~ turnip ~ swede and cabbage... doubling the amount normally cooked ~ simmer the corned beef in water with ½ cup of vinegar, 1 dessert spoon sugar ~ 3 bay leaves a teaspoon of whole peppercorns...
simmer the beef for an hour ~ add the potatoes and carrots ~ keep simmering for 15 minutes ~ add turnip, swede and onions ~ and simmer for another 45 minutes
remove the vegetables.... separate half of the vegetables and set aside for tomorrow .....
remove the meat from the pot and cover with a piece of aluminium foil and keep warm ~ add the cabbage to the pot and allow to cook until tender... remove and save the liquid to place the leftover meat in the piece to cool... [helps to keep it moist and tender]
now the recipe....
left over corned beef ~ minced [chopped fine]...
left over vegetables ~ diced small...
½ cup frozen peas...
1 cup tomato sauce ~ fresh pureed tomatoes cooked with vinegar and sugar ~ or bought italian type ...
½ cup chicken stock...
1 teaspoon chicken boullion powder extra...
1 flat teaspoon pepper...
1 tablespoon worcestershire sauce...
2 tablespoons milk powder ...
floury potatoes for mash...
1 cup grated tasty cheese...
1. boil the potatoes and mash them as usual...[i do them with an egg and sour cream plenty of salt and pepper... set aside....
2. place the leftover corned beef and vegetables along with the peas and mix together in oven proof dish...
3, mix the chicken stock ~ boullion cube ~ tomato sauce ~ pepper ~ worcestershire sauce ~ and milk powder...in a bowl ...
4. add to the corned beef and vegetable mix ...
5. spread the mashed potato over the top of the corned beef mix and add the cheese for browning..
6. place in the oven at 120°c for 30 minutes or until heated through ~ then place under the grill to brown the cheese...
serve hot....
this pie is made from basic leftovers... from a one pot corned beef and vegetables meal... consisting of the corned beef [enough for 2 meals] ~ carrots ~ small onions ~ turnip ~ swede and cabbage... doubling the amount normally cooked ~ simmer the corned beef in water with ½ cup of vinegar, 1 dessert spoon sugar ~ 3 bay leaves a teaspoon of whole peppercorns...
simmer the beef for an hour ~ add the potatoes and carrots ~ keep simmering for 15 minutes ~ add turnip, swede and onions ~ and simmer for another 45 minutes
remove the vegetables.... separate half of the vegetables and set aside for tomorrow .....
remove the meat from the pot and cover with a piece of aluminium foil and keep warm ~ add the cabbage to the pot and allow to cook until tender... remove and save the liquid to place the leftover meat in the piece to cool... [helps to keep it moist and tender]
now the recipe....
left over corned beef ~ minced [chopped fine]...
left over vegetables ~ diced small...
½ cup frozen peas...
1 cup tomato sauce ~ fresh pureed tomatoes cooked with vinegar and sugar ~ or bought italian type ...
½ cup chicken stock...
1 teaspoon chicken boullion powder extra...
1 flat teaspoon pepper...
1 tablespoon worcestershire sauce...
2 tablespoons milk powder ...
floury potatoes for mash...
1 cup grated tasty cheese...
1. boil the potatoes and mash them as usual...[i do them with an egg and sour cream plenty of salt and pepper... set aside....
2. place the leftover corned beef and vegetables along with the peas and mix together in oven proof dish...
3, mix the chicken stock ~ boullion cube ~ tomato sauce ~ pepper ~ worcestershire sauce ~ and milk powder...in a bowl ...
4. add to the corned beef and vegetable mix ...
5. spread the mashed potato over the top of the corned beef mix and add the cheese for browning..
6. place in the oven at 120°c for 30 minutes or until heated through ~ then place under the grill to brown the cheese...
serve hot....